Smoothies seem to be the perfect summer treat. Kiwi smoothie is an ideal drink for breakfast and also perfect for a hot sunny day. It is refreshing and cool beverage but also a rich source of vitamin C and minerals.

Serves -2 


2 cups cubed honeydew melon
2 ripe kiwi, peeled and sliced
2 Tbsp. fresh lime juice
2 Tbsp Honey / Sugar
1 Cup Ice Cubes


In blender, whirl honeydew, kiwi, lime juice, sweetener and Ice cubes until smoothly blended. .
Pour into Glasses.
Garnish each glass with Kiwi Slice or Honey dew slices.
Serve immediately.
Honeydew Kiwi Smoothie is ready to enjoy :-)

Chocolate Dosa is very easy and quick to prepare. Kids will love it very much. My Daughter is crazy fan of this Dosa. Its sweet ,crispy and chocolaty so noway kids will fuss over eating this.Make on weekends or as a treat to entertain your kids.It’s a yummy and irresistible dessert  and breakfast option for all chocolate lovers.

Ingredients :-

Dosa batter - 1 Cup
Oil -  4 tsps
Chocolate syrup or chocolate sauce or chocolate bar - 1

You can make a fabulous chocolate sauce with any amount of sweetened dark, semisweet, or bittersweet chocolate you have on hand.All you need is a  milk  ,cream, water, a pinch of salt, a few drops of vanilla, etc

Ingredients for Chocolate Sauce /Chocolate syrup :

6 ounces dark, semisweet, or bittersweet chocolate (chopped coarsely)
1/2 cup -Heavy cream
1/2 cup -water
2 tbsps -Unsalted butter
Pinch of salt
2-3 drops- Vanilla extract (optional)

Chocolate Sauce

Method for making Chocolate Sauce :-

1) In a medium heavy-bottomed pan on medium heat, bring the cream, water, and salt to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat and remove the pan from the stove.
2) Add the chocolate , butter, vanilla extract stirring constantly with a spatula . Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.
3) If the sauce looks too thick then stir in more liquid gradually until the sauce is smooth and has the consistency you are looking for.
4) Adjust the sauce with more liquid as necessary.
5) If the sauce is too bitter then you can mellow it  by stirring in a little soft butter or a little sugar.
6) Serve immediately, or reheat when ready to use.
7) The sauce keeps in a covered container in the fridge for several days.

Method for preparing Chocolate Dosa:-

1) Take a non-stick pan and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
2) Apply little oil on the pan with half cut onion so that dosa doesn't stick to the pan.

3) Pour a two ladleful of dosa batter and quickly spread into a circle with a back of spoon.Starting from the center, spiral the batter outward evenly to form a circle about 5-7 inch in diameter.
4) Spread one teaspoon  of oil around the dosa and leave it for some time to cook about 30 seconds then flip the dosa using a flat spatula.

5) Quickly spread  a tbsp of the chocolate syrup or chocolate sauce  all over the dosa  with a spoon or spatula .


Sprinkle grated  chocolate  all over the dosa and cook until chocolate melts.

6) Reduce the heat to medium and  cook dosa for few seconds.
7) Once the dosa is cooked, roll the dosa or fold it in half and serve it on a plate drizzled with chocolate syrup.

8) Now chocolate dosa is ready to enjoy :-)

My family is a big pickle fan and off all the pickles they really like lemon pickle a lot .My daughter is crazy for this pickle.This is a very easy recipe with no-oil and no-cooking involve in this pickle and with only 3 ingredients .It's so difficult to resist this tangy, and tongue tickling pickle . Kids will enjoy this pickle very much :-)

Heading towards the recipe of Zero Oil ,no-cooking lemon pickle ...Here


    2 Kgs - Lemon
    3/4 Kg /2 Cups - Salt
    50 gms/ 1/4 Cup - Turmeric Powder


1) Take out a glass or plastic jar that can hold about 1 kilo of pickle.  The jar should be completely dry.It is very important.

2) Wash the lemons and wipe them thoroughly. Make sure there is no water on the skin. Let them dry for some time.

3) Cut them into small bite sized cubes.
4)  10 lemons squeeze them and take the juice in a bowl.

 5)  In a bowl take the cut lemon pieces add salt , turmeric powder and lemon juice which we squeezed and mix all these well.

6) Take them in a clean, dry glass or porcelain jar or plastic jar with tight lid. Keep them tightly covered .Leave them as it is for 15 days.Then open the container and see if pickle is fine.As the pickle gets ready, the lemon pieces get softer.Close the lid again and leave it for about 30 - 45 days.

7) This time period depends on the thickness of lime rinds. If they are thin, they will soften up within a 15 days and if they are thick, they would take at least a month to 45 days.
8) My recipe is prepared with thin skinned, juicy limes and they changed from hard to firmly-soft in a month.
9) Serve and enjoy with curd rice or rice, dal and ghee .


1) Pickling is like making jam. Take extra precaution in using the dry utensils, jars, spoons and your hands. Using the wet or damp things is a sure way to spoil the pickle.
2) Better transfer small quantity in a smaller container which can be used to serve.

Amla or Indian gooseberries are rich source of vitamin c & antioxidants. Hence good for treating colds. they are good for digestion too.It is used to make jam, murraba,pickles ,chutney and many more exotics .In winters we made its ready to eat pickle The process of making this gooseberry pickles is not complicated,hence you can make small batches and enjoy with your curd rice or you can even mix it with hot rice , Pappula podi and ghee.It tastes heavenly :)


Amla /Usirikaya /Indian Gooseberry - 1/2 Kg or 20 big sized ones
Tamarind  - 125 gms
Red Chilli Powder /Lal Mirch- 125 gms
Mustard seeds /Rai - 4 tsps
Fenugreek Seeds  /Methi- 2 tsps
Turmeric Powder /Haldi- 1 tsp
Salt - 135 gms
Asafoetida /Hing  -1/2 tsp
Oil - 125 gms
Dry Red Chillies - 8-9


1) Wash goose berries/usirikayalu/amla  and wipe them properly with a  cotton cloth.  See that they are not wet.  Place them on a kitchen towel and allow them to dry for at least 20 to 30 min. Put some scars with knife to the amla.

Indian Gooseberries / Amla /Usurikaya
2) In a pan/kadai, dry roast the fenugreek seeds till they start to change color.Set aside the fenugreek seeds to cool.
3) Dry roast the mustard seeds .Cool them.
4) Grind the cooled, roasted fenugreek seeds and mustard seeds to a fine powder.
5) Soak tamarind for 20 mins then squeeze and make the tamarind pulp.
6) Heat oil in a pan. Add 8-9 red chillies and 1 tsp of mustard seeds  and hing . When mustard seeds crackle then add the usirikayalu/amla into it slowly.  Cook in a medium flame stirring at intervals for atleast 7-8 mins till amla gets light golden in colour .WHen Amla is half cooked add the tamarind pulp. Cook for another 7-8 mins or till amla gets squeezed. When Press a amla with a ladle and see whether it is cooked properly.Switch of the  flame and let it cool.

7) Now press each Usirikaya/amla with the help of a spoon and remove the seed inside.

8) While the oil  gets cool , add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.Mix well.

9) Let the uragai cool completely.
10) Transfer the uragai /pickle to a dry clean glass bottle or air tight glass jar.
11) You can use this  usiri avakaya immediately.

12) Serve with Curd Rice or Warm Rice and Ghee ,Sambar rice or dal rice combination.You can also serve this usiri avakaya with upma and dosa also.
13) Once the amla pickle is ready, keep outside or in the fridge. In cold climates, you can keep outside.In a hot and humid climate, keep in the fridge.
14) This Amla Pickle stays for 6 months to a year .


 Ugadi is the New Year's Day for the people of the  Andhra Pradesh and Telangana.. The name  Ugadi or Yugadi  is derived from the Sanskrit words yuga (age) and ādi (beginning): "the beginning of a new age".
                       This is the time when New Year’s Day is also celebrated in the states of Tamil Nadu, Karnataka,Maharashtra, Rajasthan,Punjab, Manipur,West Bengal and Assam with different different names.People from all over Andhra and Telangana celebrate this festival with much enthusiasm and gaiety.

For all those who have requested for Ugadi Special recipes, I have complied a list below along with a link to each of the recipes. . Enjoy :)

Traditional Ugadi Recipes

Ugadi Pachadi Puran Poli / Bobbatalu Mamidikaya Pulihora /
 Mango Rice

Rice Varieties

Lemon Rice \ Nimmakaya Pulihora Pulihora Vaangi Bhath

Coconut Rice \ 
Kobbari Annam
Daddojanam /Curd Rice Navaratna Pulav

Mamidikaya(Mango) Rava Pulihora Nimakaya (Lime) Rava Pulihora Semiya Pulav


Dahi Vada with Zero Oil Masala Vada Garelu /Medu Vada

Mirchi Bajji Mix Vegetable Pakora Mysore Bajii

Curry /Dal /Sambar /Rasam /Chutney

Mamidikaya Pappu /
Mango Dal
Drumstick Mango Sambar Mango Chutney

Bagara Baingan /
Gutti Vankaya
Gongura Pachadi /
Sorrel Leaves Chutney
Dosakaya Palli Pachadi /
Yellow Cucumber Peanut Chutney

Mango Coconut Chutney Aloo Fry Vankaya Nuvullu Kura /
Gutti Vankaya

Nimmakaya (Lime) Rasam Pineapple Rasam Thotakura Pachadi /
Amaranth Leaves Chutney

Sweets and Desserts

Kobbari Bobbatulu Semiya Sagubiyyam /
Vermicelli sago Payasam
Rava Payasam

Bellam Parmannam Paramannam Sweet Pongal  /
Chakra Pongali

Atukula Payasam / 
Poha Payasam
Khus Khus Payasam Carrot Payasam /
Carrot Kheer

Rava Kesari ABC Halwa Wheat Flour Halwa

Moong dal Ladoo /
Sunni Undallu
Rava Besan Ladoo Besan Burfi

Kobbari Undallu /
Coconut Jaggery Ladoo
Carrot Halwa Semiya Payasam

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